My house smells like a movie theatre right now! That’s because one of my favourite nighttime snacks is popcorn. I used to go through those convenient microwave bags like crazy – until I realized how many chemicals are in them. It’s so easy and just as quick to make you own, and you don’t even need an air popper. Check it out…I’ve tried two methods – stove-top and microwave. I prefer the stove-top method because I find it tastes better and the popcorn is fluffier. I also like to avoid the microwave as much as possible 🙂 But when you’re in a pinch, it will do!
Method #1 – Stovetop
What you need:
A medium to large pot, depending on how much you’re making. Don’t forget, popcorn expands about 8 times its size!
1/4 cup kernels (1/4 cup is considered one serving and yields about 4 cups of popped popcorn)
1 Tbsp coconut oil or olive oil
Add the oil and only 2 or 3 kernels into the pot and place on the stove on high heat. Cover with the lid – unless you want popcorn flying everywhere! You know the oil is hot enough when those few kernels have popped. Add the remaining kernels and give it a good shake. Continue shaking the pot so that all the kernels get popped – kind of like how you used to make jiffy-pop!
Anyone else think 80s commercials are creepy and weird? How the heck did we watch television back then?
Method #2 – Microwave
I bet you didn’t think you could make your own microwave popcorn with just a brown paper lunch bag?? (or liquor store bag – don’t judge, I like my wine!) Well you can! Here’s how…
What you need:
1 brown paper bag
1/4 cup kernels
1 Tbsp olive oil (or melted coconut oil)
Pour oil and kernels into the brown paper bag and shake. Fold the flap over a few times. Poke a couple of holes in the bag with a sharp knife. The oil may start to seep through, so place the bag on a microwave-safe plate lined with a paper towel. Microwave for about 2 to 2.5 minutes (or use your popcorn setting if your microwave has one.) Listen until the kernels are popping at no more than two seconds apart. Stop the microwave and remove the bag. Be careful, it will be hot!OK, so I may have been too busy taking pictures and burnt a few – oops!
Keep an eye on the bag, it may start to come undone because of the air pressure which is why you poke the holes. If it comes completely undone, stop the microwave and roll it back up.
Now onto my favourite part – the seasoning!!! Ditch those high-sodium, chemical-filled Kernel Seasons and try these delicious combos:
Traditional: 1-2 Tbsp Earth Balance, melted with a few dashes of Himalayan salt
Savoury: 2 Tbsp olive oil, and 1 tsp of each: fresh basil, garlic powder, parsley
Sweet: 1-2 Tbsp Earth Balance, melted; and 1 tsp of each: coconut sugar (or brown sugar) and cinnamon, dash of salt
Spicy: 2 Tbsp olive oil, and 1 tsp of each: paprika, onion powder, garlic salt, cracked pepper
Southwest: 2 Tbsp olive oil, and 1 tsp of each: chili powder, cumin, Himalayan salt
Superfood: 1 tsp coconut oil, 1 Tbsp hemp seeds, 2 Tbsp red palm oil, Himalayan salt
Another fun fact…apparently stove-top or air popped popcorn has more antioxidants than fruit! Of course, not to be replaced by fruit but definitely up there with healthier snack options over potato chips or crackers. Snack on 🙂
How do you like your popcorn?!